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3 free range eggs
60g caster sugar
100ml passion fruit pulp
150g white chocolate
300ml double cream
6 chocolate easter eggs
Optional: Easter chocolates
A simple, quick and delicious Easter dessert which also looks lovely you make at home of course. Together with the kids maybe?
How to make this fragrant Easter dessert
Melt the chocolate au bain marie
- bring a pan with a layer of water to the boil, turn of the heat
- hang a heat proof bowl in the pan, the bottom may not touch the water
- leave the chocolate to melt
Melt the chocolate then put it aside.
Separate the eggs in two bowls.
Beat the egg yolks and sugar creamy.
Cut the fruit in half with a sharp knife.
Stir alternately fruit pulp/chocolate into the egg mix.
Beat the cream until soft peaks apear.
Beat the egg whites soft in another bowl.
Fold the content of the 3 bowls quickly together.
Break off the top of the Easter eggs, fill with mousse.
Place the eggs overnight in the fridge to stiffen.
Decorate the eggs with yellow and green M&M's.
Happy Easter!